Philippine Shoyu-Lime-Garlic Brine and Sauce

Andy Fish

subheading: Marinade:

24 oz 7 up

12 oz lime juice

½ cup sugar

½ cup shoyu

2 heads minced garlic OR

¼ cup minced garlic

subheading: Baste:

¼ cup shoyu

¼ cup sugar

3 cups peanut butter (roughly, to taste)

~20 chicken thighs, deboned and skinless

Combine marinade ingredients and set half aside for use in baste.

Marinade the chicken thighs (12 to 24 hours) in the remaining half.

Before grilling, take the saved marinade and heat in a pot.

Make the baste: Add shoyu and sugar.

When the baste is hot, begin adding the peanut butter to taste. It’ll take a surprising amount. I like crunchy peanut butter for texture. Let the baste come to room tempbefore grilling (so it’ll thicken a little).

Set grill to about 400 degrees. Grill chicken for 5 minutes per side, basting each flip, for a total of 20 minutes. When you Take the chicken off the grill, dunk in the baste one last time and serve. I like to garnish mine with sliced green onions.

-If it’s just me I add jalapeño to the marinade to add heat.

-This goes really well with soba noodles.

-Depending on how much marinade is left, I’ll make a mini serving to supplement the baste. It’s really good and goes quickly. I have had too little baste but never had leftover.

-Recipe was derived from the following page, which also provides really rough directions on a hoisin-like baste for pork from the same marinade stock. www.eatingclubvancouver.com/2009/04/philippine-pork-bbq.html

Page footer